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Posts Tagged ‘pineapple’

Chicken is not a fast dinner to make, but it can be worth the wait.  Especially if you take some thighs, various sauces from the fridge and a can of pineapple, then toss it in the oven.  If you weren’t hungry when you started – you will be by the time the tangy vapours escape the oven.

Just start looking in the fridge for the nearly empty bottles of ketchup, honey, BBQ sauce and add the juices from a small can of pineapple, some tamarind water, Worcestershire sauce and stir.  I just put everything into the roasting pan.  A teaspoon of balsamic vinegar wouldn’t hurt if you have some. 

Snuggle those thighs in the sauce and turn to coat.  Sprinkle with garlic, salt and pepper.  Add the pineapple around the chicken pieces.  Cover and bake for about 45 minutes, remove the lid or foil for another 15-20 minutes.  The sauce can be glazed on the chicken half way through and again towards the end.

Serve is with fluffy rice and a side salad.

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1/2 cantaloupe melon, peeled and seeded

1/2 pineapple, peeled and cored

1 cup diced papaya

couple scoops orange sherbet

Blend the fruit until smooth.  Add sherbet and pulse until incorporated.  Serve immediately and chill remaining smoothie until ready to devour.

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Pineapple Braised Pork

Sweet and sour pork is probably my second favorite dish offered up at American-Chinese restaurants.  I can do without the deep-fried and battered bits of pork though.  I created a slow cooker version that will be friendly to your waistline.  If you’re not a fan of pineapple, orange segments could work just as easily.

In the slow cooker combine the following ingredients:

  • 2 – 3 lbs trimmed pork (sometimes called carnitas, it’s dark meat)
  • the juice from a can of pineapple rings, about 2/3 cup, or fresh
  • 1 cup apple chutney
  • 2 – 3 Tbsp ketchup
  • 2 Tbsp apple cider vinegar
  • 1 15oz can tomatoes
  • 1/2 cup water
  • 2 Tbsp soy sauce

Top with pineapple rings.  Cook on low for 4 -6 hours.  The size of the chunks of pork will determine how much time they need to cook.  When the meat is fork tender it’s ready!

To get even leaner, separate the meat and pineapple from the cooking liquid.  Refrigerate overnight then you will see the solidified fat at the top of the sauce – remove it!  If you use a clear container, you can also see a layer of liquid fat, pour this off. 

With the leftover meat and sauce, reheat them in a saute pan.  Add pineapple rings for the last minute or two.  I made a big pile of julienned Romain lettuce next to fluffy basmati rice.  Add the hot meat and pineapple on top of the rice, garnish with green onion.

Enjoy 🙂

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